Week of Aug 2, 2015

Sun - Ravioli Salad and Cold sandwiches
Mon - Green and Navy Bean Salad with Bacon
Tue - Tamale
Wed - BUFFALO Chicken Burgers
Thur - Crock-Pot Butter Chicken (Indian Style)
Fri -Falafel Pita and Greek Quinoa Salad

Ravioli Salad
20 oz package fresh raviolis (your favorite flavor)
1/4 cup sun dried tomatoes in oil
3 tbsp butter
2 tbsp finely chopped olives
1/4 cup chopped basil
Grated Parmesan Cheese
Cook pasta according to package directions. Drain, rinse with cold water. In a large bowl mix pasta butter, olives, and tomatoes with oil with the warm pasta. The pasta should melt the butter. Add in the basil and top with Parmesan cheese.

Green Bean Salad with bacon
Ingredients
3 tsp extra-virgin olive oil
Salt and pepper
1 tsp lemon juice
1 (15 oz) can white beans, drained and rinsed
1 pound green and/or wax beans, trimmed and halved
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh chives
1 lb bacon, diced
Directions
1. Dressing: Whisk the juice, and 1/2 teaspoon salt in a large bowl, then whisk in the olive oil.
2. Brown bacon in a large non-stick skillet. Drain, leaving about 1-2 tbsp of drippings in skillet.
3. Cook grean/wax beans in skillet until tender, about 5 minutes. Stirring often. Add in white beans. Stir together. Empty into salad bowl with dressing. Serve warm or cold. 

4. Before serving, stir the parsley and chives into the salad and season with salt and pepper.
Tamales
Pampered Chef Recipe. I like to add shredded pork or beef to the filling.

Crock-Pot Butter Chicken (Indian Style)
Follow directions, except put into crock pot on low for 6 hours to cook.